Walnut Sauce Pasta Sauce from Liguria

                                          

Walnut Sauce Pasta Recipe from Liguria

This walnut sauce pasta is a traditional dish from Liguria in Northwest Italy. Although not as famous as pesto Genovese (basil pesto), walnut sauce is another delicious type of Ligurian pesto. It’s also just as easy to make!  Prep time 20 minutes,  Cook time 15minutes.  Servings 4

Ingredients:
200 g. shelled walnuts. (7 oz.)200 ml milk (1 cup)
2 medium slices almost stale country bread1 garlic clove peeled
25 g pine nuts (1oz)
40-50 g Parmigiano Reggiano (1.5 oz)
grated (Vegetarians should use vegetarian cheese as Parmigiano contains animal rennet.
4-5 tablespoon extra virgin olive oil.
fresh marjoram leaves
salt for pasta and to taste
freshly ground black pepper. to taste
360 g trofie pasta (12oz) or other pasta of your choice.

Directions:

Make the walnut sauce
Put the shelled walnuts in a pan, cover with water, bring to the boil and simmer for 3-4 minutes. Drain and rinse the walnuts, remove the skins by wiping with a cloth and pat the walnuts dry with kitchen paper or a clean tea towel (this step is optional).  The skins are bitter.

Break the bread into pieces, put it in a bowl and cover with the milk. When it is completely wet, drain and squeeze the milk out with your hands. Save the milk.

Put the drained bread in the blender/food processor along with the walnuts and the garlic. Pulse a few times until the walnuts are quite small. Add the Parmigiano cheese, pine nuts and 2 pinches of salt. 

Pulse for about 20 seconds until the sauce becomes a bit smooth.
Continue to pulse while adding olive oil a little at a time and the remaining milk from the bread as needed to obtain a thick creamy sauce. Store in a sealed container in the fridge until ready to use.

Finish and Serve
Put a pot of water on to boil for the pasta. When it boils add salt and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. My store-bought fresh trofie needed 9 minutes.  Trofie is a narrow twisted pasta

Before draining the pasta, water down the Ligurian walnut sauce with about ½ ladle of pasta cooking water in a pan large enough to hold the pasta too. Stir until the sauce becomes creamy and the right consistency. Also save a cup of the water to add later just in case your walnut sauce pasta seems dry.

Add the drained pasta to the sauce along with some fresh marjoram leaves, freshly ground black pepper , some pieces of walnuts and a little more grated parmigiano. Mix everything together well and serve immediately.   "The Pasta Project"

Cincinnati Skyline Chili

 Cincinnati Skyline Chili

In the city of Cincinnati, Ohio this dish is almost a religion! There are chain restaurants named for the dish. It is not unusual to find the dish on the menu at many other restaurants. You can buy the sauce in cans and sources will ship it. I found this recipe on a blog. Notice the cheese is cheddar cheese but any cheese will do that blends with the chili.  Make half of this recipe if you don't need to serve 12.  This recipe is a one pot prep.
Ingredients with Directions:

2# ground beef (85-15)

5 cups boiling water

Place meat in boiling water and with I long handled spoon, break meat into small pieces and cook.  Cook 20 minutes and when the protein surfaces skim the surface to remove this "film".  

Add each ingredient individually to layer the flavors,

2 cups onion, chopped fine

1/2 teaspoon cayenne pepper

1 large bay leaf

3 large garlic cloves, crushed

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1 oz. unsweetened chocolate powder

Salt to taste

3/4 teaspoon apple cider vinegar

Simmer on low for 1 hr., stirring occasionally to prevent scorching.

While the pot simmers on low, make the tomato "paste".

8 ounces tomato sauce

3 teaspoons tomato paste, stir 2 minutes

Add 2 teaspoons ground cinnamon and simmer 15 to 20 minutes.  Prepare your paste while it simmers.

Toppings:

Plenty of Cheddar Cheese. (That is required)

Optional:

Raw diced onion,  Kidney beans,  Hot Sauce

Directions:

Bring a pot of water to a boil.  Place ground beef in water and break into small bits.  Protein will surface looking like a scum.  Skim it from surface.  Continue for 20 minutes until meat is cooked. 

Layer the flavors adding each ingredient and herb stirring to blend after addition according to directions.  Simmer 1 hour on low stirring occasionally to prevent scorching. Add tomato paste and stir for 10 minutes.   Add cinnamon and simmer 15 to 20 minutes 

To make paste: In another skillet with a stick-free surface and while the mixture is simmering, place the tomato sauce and paste.  Stirring constantly for 2 minutes over a medium to medium low heat to concentrate the mixture.  When your spoon creates a division in the mixture that remains instead of returning to the pool of sauce, place in the mixture of meat and spices..

Serve over cooked spaghetti and top with plenty of cheddar cheese.

Wild Rice Pilaf

                          

       Wild Rice: A nutrient-rich grain that has a robust, nutty flavor and a slightly chewy texture. It adds depth and complexity to the pilaf. Use true wild rice or a wild rice blend.   I chose Rancho Gordo Wild Rice.   

Ingredients:

2 cups true wild rice (uncooked) *See notes for wild rice blend

6 cups vegetable broth, or chicken stock
1/2 teaspoon salt
3–4 tablespoons olive oil (or use half butter)
8 ounces mushrooms, cut or torn (wild or tame mushrooms)
1 1/2 cups carrot, small diced
1 1/2 cups celery, diced
1 1/2 cup leeks, sliced (or one onion, diced)
4 garlic cloves, roughly chopped
1–2 tablespoons fresh thyme, or use rosemary or sage
splash of white wine, or water
1/4– 1/2 cup craisins (or dried cherries or currants)
2 cups shredded Brussels sprouts, or lacinato kale (or a mix)
salt and pepper to taste
1/4– 1/2 cup toasted pecans (or sliced almonds)
Optional Garnish: fresh parsley, pomegranate seeds

Directions
Step one: 

Set wild rice to cook in flavorful veggie broth or chicken stock. Simmer on the stovetop or in an Instant Pot pressure cooker until tender.     

Step two:
While the wild rice cooks, saute the mushrooms, then add the leeks, carrots and celery. Cover for a few minutes, add garlic and herbs, and deglaze the pan. 

Step Three:

Add the dried cranberries and Brussels Sprouts (or kale) and wilt.  Blend in the cooked vegetables with the rice and adjust seasoning 

with salt.. the dried cranberries and Brussels sprouts (or kale) and wilt. l add in the cooked wild rice (save any extra broth). Season, adjusting salt to taste.

Lebkuchen Recipe by Alice Smith Gecklehorn

 Lebkuchen By Alice Smith Gecklehorn

This recipe was shared with me by a school classmate of my oldest daughter.  Alice is a professor at a University in Munich, Germany.  I previously posted this recipe on August 23, 2018, which is the reason I will not post it twice.  I have made the recipe and can testify, it is very delicious and authentic tasting.  Do a search for Lebkuchen By Alice Smith Gecklehorn.  You will enjoy the wonderful flavor.

Nürnberg Lebkuchen

 

Lebkuchen

This recipe completes a week of Lebkuchen recipes shared with me by my 92 year old friend Clara who came to the United States from the Baden area of Germany.  As you see the paper has yellowed over time.  The recipe yields more than 100 spice cookies.  I would probably choose this recipe first to try only because of the simplicity of ingredients.  I have tried the recipe share by Alice Smith and it is wonderful.

Ingredients:

1 cup shortening (vegetable shortening)

1 cup sugar

4 egg yolks

4 cups flour

1 teaspoon baking powder

1/2 teaspoon cloves ground

2 teaspoons cinnamon

1 cup honey

Directions:

Cream shortening and sugar, and egg yolks together.  Sift flour and baking powder with spices two to three times.  Add honey to creamed mixture and then gradually add flour mixture. 

Let dough stand over night uncovered or chill in the refrigerator, and then roll it out on a floured surface to about 1/8" thick.  Cut into squares or other shapes.  Place on greased cookie sheets and bake at 350 - 375 degrees for 10 minutes or until delicately brown.

When cool, mix two beaten egg whites with a little confectioners sugar to thicken, and frost.  Option, use coloring for a seasonal effect. 

Nürnberger Lebkuchen

Lebkuchen

Lebkuchen, Honigkuchen or Pfefferkuchen are honey-sweetened German cakes, moulded cookies or bar cookies that have become part of Germany's Christmas traditions. They originated in Nurmberg Germany when the Monks had access to the spices in the eleventh century.  

Ingredients:
1 cup vegetable shortening
1 cup sugar
4 egg yolks
4 cups flour
1 teaspoon baking powder
1/2 teaspoon ground cloves
2 teaspoons cinnamon
1 cup honey

Directions:

Cream shortening, sugar, and egg yolks together.  Sift flour and baking powder with spices two or three times.  Add honey to creamed mixture and stir: then gradually add the flour mixture.

Let the dough stand overnight uncovered or chill in the refrigerator, and then rollin out on a floured board to about 1/8" thick.  Cut into squares or other shapes.  *Place on greased cookie sheets.  I am suggesting parchment paper.  Bake 350 - 375*F for 10 minutes or until delicately browned.  

When cool mix two beaten eff whites with a little confectioners sugar to thicken and frost.  Yields 100 cookies.

I received this recipe from my German friend Clara Cramer. 

Nürnberger Lebkuchen

Nürnberger Lebkuchen

This recipe is again shared by my friend Clara Cramer from Germany. It is in her handwriting and probably her favorite.
Ingredients:
2 3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/3 cup mixed candied fruit
1/2 cup chopped nuts
1/2 cup Karo (dark)
1/2 cup honey
3/4 cup brown sugar
1 teaspoon lemon zest
1 teaspoon lemon juice
1 egg, beaten

Directions:

In a large bowl, mix flour, soda, spices, fruit, and nuts.  Blend well with a whisk.

In a pan over low heat  place brown sugar, honey, and Karo, warm to melt the sugar.  When liquified remove from heat to cool.  

Add lemon juice and lemon zest, beaten egg to the cooled liquified mix and then add the flour mixture with spices, candied fruit.  

Allow the dough to rest for 1 to 2 hours.

Line the baking sheet with parchment paper.  Spread the dough in a thin layer.  Bake at 400*F  12 to 15 minutes.  

Remove from oven and while still hot brush with a thin icing made of lemon juice and confectioners sugar.

 

Nürnberger Elisen Lebkuchen

One Week of Lebkuchen Recipes

 Nürnberger Elisen Lebkuchen is a traditional German gingerbread cookie known for its rich flavor and high nut content. Here’s another authentic recipe to make at home.

 Ingredients:
200g ground almonds = 2 cups
200g ground hazelnuts = 1 1/2 cups
200g sugar = 1 cup
4 egg whites
1 tsp cinnamon
1 tsp ginger
1 tsp allspice
Zest of 1 lemon
200g dark chocolate (for coating) = 1 cup
Wafer paper (optional)  =  parchment paper

Directions:
Preheat Oven: Set the oven to 180°C (350°F).
Mix Ingredients: In a bowl, combine ground almonds, ground hazelnuts, sugar, egg whites, spices, and lemon zest. Mix until well combined.

Shape Cookies: Form the mixture into small rounds or use a piping bag for more intricate shapes. Place them on a baking sheet lined with parchment paper or wafer paper.

Bake: Bake for about 15-20 minutes until they are firm but not browned.

Cool: Allow the cookies to cool completely on a wire rack.

Coat with Chocolate: Melt the dark chocolate and dip the cooled cookies in it. Let them set on parchment paper.

Storage: Store in an airtight container for up to several weeks. The flavors improve over time.

This recipe captures the essence of traditional Nürnberger Elisen Lebkuchen, emphasizing the use of nuts and spices. Adjust spices according to personal preference for a unique touch.

History of Nürnberger Lebkuchen

Nürnberger Lebkuchen

Nürnberger Lebkuchen is just one of many types of German gingerbread popular at Christmastime. They have been baked in the city of Nürnberg since 1395 by the local monks. The spices had to be imported for all Lebkuchen, so cities with strong trading partners had an advantage over small, agricultural villages when creating new types of Lebkuchen. Nürnberg also had good honey production and this gave them an edge up in commercial production of their Lebkuchen, which began in the 14th century. In 1643, the city even created the "League of Lebkuchen Bakers".

Oblaten Lebkuchen are lebkuchen baked on individual thin wafers (one wafer to each cookie) to keep the soft cookie from sticking to the cookie sheet. However, since these wafers can be hard to get in the USA, as an alternative, line your baking sheets with parchment paper and bake the lebkuchen on top of the parchment paper.

Nürnberger Elisen Lebkuchen, considered the finest kind of Oblaten Lebkuchen, must have a minimum 25% nuts and less than 10% flour by weight. Sometimes, the recipe includes marzipan. These are soft, moist drop cookies.

Other types of Lebkuchen are made with a stiff dough which starts with a honey or sugar syrup and is rolled and baked. White Lebkuchen are decorated with almonds and candied orange or lemon peel. Lebkuchen is often referred to as Pfefferkuchen, translated as "pepper cake". It's also used in a Gingerbread House and Lebkuchen Hearts.

The next five days will contain recipes for Lebkuchen.

Marinated Gigante Beans.

 

Marinated Gigante Beans

These marinated gigante beans are a delicious appetizer or lunch! Olive oil, sun-dried tomatoes, lemon, garlic, and herbs infuse them with savory flavor. This recipe is an easy, delicious kitchen staple. 

Gigante beans are Greek giant white beans with a delicious creamy texture. In this recipe, I marinate them in olive oil with sun-dried tomatoes, lemon, and herbs to infuse them with tangy, savory flavor. 

Ingredients:

3 cups cooked gigante beans, drained and rinsed

½ cup extra-virgin olive oil, plus more as needed
¼ cup fresh lemon juice
¼ cup chopped fresh parsley
¼ cup chopped sun-dried tomatoes, preferably oil-packed
2 garlic cloves, chopped
1 teaspoon lemon zest
1 teaspoon sea salt
Pinch red pepper flakes
Freshly ground black pepper

Directions:

In a large bowl, stir together the cooked gigante beans, olive oil, lemon juice, parsley, sun-dried tomatoes, garlic, lemon zest, salt, red pepper flakes, and several grinds of pepper. Add more olive oil as needed to coat the beans well.

Cover and refrigerate for at least 2 hours and preferably overnight. Season to taste and serve.

Store in an airtight container in the refrigerator for up to 5 days.

Glazed Parsnips

Glazed Parsnips

Ingredients:

1/2 cup pumpkin seeds

Pinch sea salt

1/2 teaspoon EVOO

2 -2 1/4 pounds parsnips. peeled

1/4 cup butter

freshly ground pepper

3 1/2 cups chicken stock

5 juniper berries

5 star anise, coarsely crushed

3 bay leaves

1/4 cup honey

lemon juice to taste

chopped tarragon 

1/4 cup golden raisins

Directions:

Preheat oven to 325 degrees,

To toast the pumpkin seeds,  mix them with a splash of oil and lightly sat.  Spread them on a baking sheet and toast for 10 minutes.

Cut each parsnip in half.  Melt butter in skillet over medium heat.

Toss parsnips in butter seasoned with salt and pepper for 10 minutes.

Add the chicken stock, juniper berries, star anise, and bay leaves, and bring to a boil. Cook until the liquid has almost completely evaporated.

Add the honey and cook until the liquid has become rich and thick and the parsnips are glazed. Taste and season with salt and lemon juice, then add the tarragon and raisins. 

Transfer to a serving plate and garnish with the toasted pumpkin seeds

 

Baked Camembert With Garlic And Tarragon

Baked Camembert With 

Garlic And Tarragon

Oozing baked cheese is the perfect way to get a lunch started – with lots of crusty bread, crispy crackers or vegetable crudités for dipping in fondue-style.
Ingredients
2 tbsp clear honey
1 large clove garlic, crushed to a paste
1 tbsp white wine vinegar
½ tsp fennel seeds, plus extra to garnish
½ tsp fine sea salt
¼ x 3/4oz. pack tarragon
1 large unwaxed lemon, zest
8oz. pack baking Camembert
1 tbsp olive oil
1 tbsp pistachio kernels, roasted, to garnish (optional)
seeded crackers, crusty baguette or vegetable crudités, for dipping.
Directions:
Preheat the oven to 400ºF,  

In a small bowl, whisk together the honey, garlic, vinegar, ½ tsp finely crushed fennel seeds, salt, finely chopped tarragon leaves and most of the lemon zest.

Remove the cheese from its wooden tray and wrapper, then use a knife to score a cross-hatch diagonal pattern – cutting just over halfway through it. Using a spoon or knife, fill each slit generously with the garlic-herb honey.

Put the cheese back into its wooden tray (or use a ramekin), then drizzle over the oil. 

Place onto a baking sheet to capture any spillage, then bake for 13-15 minutes, or until the cheese is fully oozing in the middle.

Finely crush the pistachios, if using, and sprinkle over the cheese to garnish, with a pinch of fennel seeds and the remaining lemon zest. Serve immediately, with crackers, crusty baguette or vegetable crudités for dipping.

Cook’s tip
You can also do this with other cheeses such as Brie and Taleggio.

Apple Fennel Flatbread

                                           

Apple Fennel Flatbread

Ingredients:

1 pound pre-made pizza dough
1 apple, cored, halved, thinly sliced
1 bulb of fennel, thinly sliced, fronds reserved for garnish
1 tablespoon thyme leaves
¼ cup of grated gruyere
Extra virgin olive oil
Salt to taste

Directions:

Preheat oven to 475° and bring pre-made pizza dough to room temperature.

Drizzle 2 tablespoons of olive oil onto a foil-lined sheet pan. Using your fingers or a brush, spread the oil into an even layer.

Stretch and shape pizza dough to fill as much of your pan as possible. 

Drizzle dough with a few tablespoons of olive oil and a generous sprinkle of salt.

Top with apples, fennel, thyme leaves, and grated gruyere cheese. 

Once again, drizzle with a little oil and sprinkle with salt.

Bake the flatbread for 10 to 15 minutes until the cheese is melty and bubbly and the crust is golden brown.

Slice into wedges and sprinkle with reserved fennel fronds.

Serves 1 - 2

Roasted Baby Carrots With Toasted Pecans and Praline Lacquer

Roasted Baby Carrots

With Toasted Pecans And Praline ‘lacquer

This is such a quick and easy side dish that can be made and paired with smoked pork, steak and de nitely spice-roasted chicken.   Serves 4-6

Ingredients:

3 pounds baby heirloom carrots, trimmed and washed
¼ cup cottonseed oil

1 tablespoon creole seasoning
1 cup pecan pieces, toasted
½ cup picked cilantro leaves

For The Lacquer:
1 cup Steen’s Cane Syrup
½ cup heavy whipping cream

½ cup apple cider
2 tablespoons apple cider vinegar
2 teaspoons kosher salt

Directions:

In a sauce pot, add all the ingredients for the

lacquer. Bring to a boil and turn down to a
simmer for 10 minutes.

In a mixing bowl, toss the carrots, oil and creole seasoning. Lay the carrots on a sheet pan in a single layer and bake in a 425° oven for 10 minutes.

Remove from the oven and pour the lacquer over the hot carrots and toss. Return to the oven for 5 more minutes.

Remove from the oven and pour in a bowl. Top with toasted pecans and picked cilantro leaves and serve.

Citrus Cheong

Citrus Cheong    

How to preserve the essence of citrus in a syrup with an age-old Korean Tradition  Derived from the age-old Korean tradition of preserving fruits in syrup, this delightful concoction captures the essence of fresh citrus in every spoonful. To achieve the perfect balance of sweetness and tanginess, it’s crucial to weigh equal amounts of sugar to fruit, ensuring an optimal ratio that enhances the natural flavors of the citrus.

Ingredients:
1 pound thinly sliced citrus, washed, seeds and stems removed
1 pound sugar
Equipment
Sterilized glass jars or vacuum-sealed bag
Rubber gloves
Large glass bowl
Cutting board and knife

Directions:
In a large glass bowl, mix the sliced citrus and ⅔ of the sugar with gloved hands until the sugar has dissolved.

Transfer the mixture to sterilized glass jars or a vacuum-sealed bag, and top with remaining sugar.

Leave the jars or sealed bag at room temperature for 3 days. If the temperature exceeds 70°, reduce the fermentation time accordingly (e.g., 100° or higher may require only 1 day, while temperatures lower than 70° could extend up to a week).

After 3 days, transfer the jars to the refrigerator. Refrigerate for 1 week before using.

The citrus cheong can be stored for up to 3 months with citrus, or strain out the fruit and store syrup in the refrigerator for up to 1 year.

Use the syrup as a sweetener in drinks, pour over pancakes or ice cream, or brush on cake layers for added flavor and moisture.

Once your citrus cheong is ready, try it in an …
Orange-Thyme Spritz »

Thanksgiving Stuffing Mushroom Caps

Thanksgiving Stuffing Mushroom Caps

Classic mushroom caps are dressed up for Thanksgiving with a stuffing of buttery bread crumbs, fragrant sage, sweet onion and celery. They’re topped off with a tiny salad of green beans and crispy onions, making this scrumptious hors d’oeuvre the perfect mash-up of stuffing and green bean casserole. Makes 24 mushroom caps
Ingredients:
Stuffed Mushrooms
24 cremini mushrooms, about 2 inches (5 cm) in diameter
1/2 cup (125 mL) unsalted butter
1 cup (250 mL) finely chopped onion
1/2 cup (125 mL) finely chopped celery
2 tbsp (30 mL) chopped parsley
1 tsp (5 mL) chopped sage
1 tsp (5 mL) poultry seasoning
1 tsp (5 mL) ground black pepper
Salt to taste
1 cup (250 mL) panko bread crumbs

Green Beans

3 oz (85 g) green beans, trimmed
2 tbsp (30 mL) mayonnaise
1/2 tsp (2 mL) apple cider vinegar
1/2 tsp (2 mL) Dijon mustard
1/2 tsp (2 mL) maple syrup
Salt and freshly ground pepper to taste
1/4 cup (60 mL) store-bought crispy fried onions
Directions:
For the mushrooms, preheat oven to 350°F (177°C).

Remove mushroom stems and finely chop. Transfer mushroom caps
to a parchment-lined baking sheet.

In a large frying pan, melt butter over medium heat. Add chopped
mushroom stems, onion, celery, herbs and spices. Cook, stirring
occasionally, until vegetables are tender, 15 to 20 minutes.

Place panko in a large bowl and add mushroom mixture. Stir until
panko absorbs butter. When cool enough to handle, divide stuffing
between mushroom caps, pressing down into each one. Bake until
mushrooms are browned and crumbs are crisped, 40 to 45 minutes.

While mushrooms are baking, bring a medium-size pot of salted
water to a boil. Add green beans and cook until crisptender, 2 to 3
minutes. Remove with a slotted spoon to a bowl of ice water. Cool,
drain and dry on a paper towel. Slice beans on a bias, about 1/8 inch
(3 mm) thick.

In a small bowl, whisk mayonnaise, vinegar, mustard and maple
syrup until combined. Add green beans and season with salt and
pepper. Mix until nicely coated.

To serve, equally divide green beans on top of the mushroom caps
and sprinkle with fried onions. Serve immediately.
Makes 24 mushroom caps

German Stollen. (Christstollen)

 

German Stollen

This Authentic German Stollen (Christstollen) is a holiday favorite filled with rum-soaked fruits, almonds, and a touch of marzipan, all wrapped in a buttery, slightly sweet dough. It’s perfect for gifting or enjoying as a Christmas treat.

Ingredients:
4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
3/4 cup whole milk, warmed
1/2 cup granulated sugar
1/2 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup dark rum
1/2 cup raisins
1/2 cup currants
1/4 cup candied orange peel
1/4 cup candied lemon peel
1/2 cup almonds, chopped
1/2 tsp ground cardamom
1/4 tsp ground mace
4 oz marzipan (optional)
Additional butter and powdered sugar for topping
Directions:

Soak the Fruits: In a small bowl, combine the raisins, currants, and candied peel. Pour the rum over the mixture, stir, and soak for at least 1 hour, or overnight if possible.

Prepare the Dough: Warm the milk and dissolve a pinch of sugar in it. Add yeast and let it activate. Combine flour, sugar, salt, butter, eggs, and spices. Knead until smooth.

Add Fruits and First Rise: Add the soaked fruits and almonds. Cover the dough and let it rise until doubled.

Shape the Stollen: Flatten dough, place marzipan in the center, fold, and shape. Let rise again for 30-45 minutes.

Bake and Butter Topping: Bake at 350°F (175°C) for 40-50 minutes. Brush with melted butter and dust with powdered sugar.

Orange Glazed Coffee Cake

Orange Glazed Coffee Cake 

Light And Refreshing, This Cake Doubles 

The Flavor And Fragrance of Fresh Orange

Ingredients:

1 pkg. active dry yeast

1/4 cup warm water

1/2 cup warm milk

1/2 cup fresh orange juice

1/2 cup granulated sugar

1/2 cup ricotta cheese

1 teaspoon grated orange zest

1/2 teaspoon salt

1 large egg, lightly beaten 

3 1/2 to 4 cups all purpose flour

Glaze:

1 large egg, lightly beaten

Icing

1 cup confectioners sugar

1 1/2 to 2  teaspoons fresh orange juice

Directions:

In a large bowl, dissolve yeast in warm water.  Let stand until foamy.

Stir the warm milk, orange juice, sugar, ricotta cheese, orange juice, salt, and egg into the yeast mixture.

Using heavy duty electric Mixer fitted with the paddle attachment and set on lowspee, beat 2 cups of flour into the yeast mixture until a dough forms.  Brat in the remaining flour, a 1/2 cup at a time, until a stiff dough forms.

Turn dough out on a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding flour as needed to prevent sticking.

Place dough in a large greased bowl, turning to coat.  Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.

Grease a 10 inch springformrm pan.  Punch down the dough.  Turn out onto a lightly floured surface and knead 1 to 2 minutes.

Divide the dough into 3 equal pieces.  Roll each piece into a 20 inch long rope.  Braid the ropes together.

Coil braided dough in prepared pan; tuck ends under.  Cover looselywith a damp cloth and let rise in a warm place until almost doubled, 30 minutes.

Preheat oven to 425*F.  Brush the dough with glaze.

Bake until the top of the cake is golden brown, 25 to 30 minutes.  Turn the cake out onto a wire rack to collect slightly.

To [repare icing, in a small bowl, stir the sugar and orange juice until smooth.  Spread icing over warm cake.  Serves warm.  

Tapenade Chicken Traybake

Tapenade Chicken Tray-bake

Traditionally spread on bruschetta, tapenade is a brilliant way to inject instant Mediterranean flavor into a midweek tray bake.  Swap in cod or haddock if preferred, just adjust the cooking time accordingly.

Ingredients:

28 oz. or 1 2/3lb. baby new potatoes, larger potatoes halved

2 bell peppers, any color, deseeded and cut in thick strips

2 large red onions cut into 8 wedges

2 tablespoons olive oil

8 chicken thigh filets

4 tablespoon kalamata olive and sun dried tomato paste

1 unwaxed lemon, juice one half and thinly slice other half.

Large handful of baby arugula.

Directions:

Preheat oven to 400*F

Place onions and cut potatoes and peppers in a large bowl, toss with season and toss to coat with olive oil.  Spread vegetables out on baking tray and roast for 20 minutes.  

Meanwhile put the chicken thigh filets in the same bowl with oil and toss to coat.  After 20 minutes, arrange the chicken filets and lemon slices on the top of the vegetables.  Discard any remaining marinade.  Roast everything for a further 25 minutes or until the chicken is cooked through, the juices run clear and no pink meat remains.

To serve scatter the arugula over the meat.  Serves 4

Brotchen ~ Cherished German Rolls

Brotchen 

Cherished German Rolls

Start your day the German way — with freshly baked crusty bread rolls. Brötchen are the ultimate treat: crispy and crunchy on the outside, soft and fluffy on the inside — just like the ones from a traditional German bakery.  They’re a true German staple, often hard to find abroad — but now, you can make them yourself!
Ingredients:
2 teaspoon instant yeast
2 teaspoon honey
350 ml water. (1 1/4 cups)
500 g all-purpose flour 
1 ½ teaspoon salt
Optional Toppings
2 tablespoon poppy seeds
2 tablespoon sesame seeds
2 tablespoon sunflower seeds

Directions:
Prepare the bread/roll dough: Add the honey to lukewarm water and stir until fully dissolved. Then add the yeast and let it sit for about 10 minutes. In a large bowl, combine the flour and salt. Pour in the yeast mixture and stir with a wooden spoon until a thick, sticky dough forms. Place the dough in a lightly oiled container, and leave it to rest in the fridge 8-12 hours.

Shape the Breadrolls The next morning, preheat your oven. For best results, use a pizza stone, but a standard baking sheet will work too. Carefully turn the container upside down and let the dough gently slide out. Use a knife or dough scraper to divide the dough into 6–8 equal portions. Shape each roll by folding the corners into the center to form a round shape. Optional: If you'd like to add seeds (e.g., sesame, poppy, or sunflower), pour some onto a plate. Brush the top of each roll lightly with water using a pastry brush, then dip the damp surface into the seeds.

Bake the rolls until crusty: Place the rolls seam-side down on a parchment-lined baking sheet or pizza stone. Before baking, place an oven-safe bowl filled with water on the bottom rack of your oven. The steam will help create a beautiful, crusty exterior on the rolls. Bake for 20–25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.

Almond Streusel Cake

Almond Streusel Cake 

Transform a plain cake into an irresistible delight with a crumbly streusel topping. Makes 16 servings. 

Ingredients:
Streusel:
1 cup firmly packed brown sugar
1 cup sliced almonds
1/4 cup flour
3 tablespoons butter, melted
1 teaspoon orange zest
Cake:
1/2 cup butter
1/2 cup sugar
3 large eggs
1 teaspoon orange zest
1/2 teaspoon vanilla extract
2 cups AP flour
1 teaspoon baking powder
1 teaspoon baking soda
 2/3 cup orange juice
Glaze
1/2 cup confectioners sugar
2 1/2 teaspoons orange juice

Directions:

Preheat oven 350*F.  Grease a 9 or 10 inch tube pan.

To prepare the streusel,  in a medium bowl, mix together brown sugar, nuts, and flour.  Stir in the butter and zest.

To prepare the cake, in a large mixer bowl, set the mixer on medium speed, beat together stage ands butter until fluffy.  Add eggs 1 at a time beating well after each addition.  Beat in zest and vanilla.

In a large bowl, mix together the flour, baking powder and baking soda.  

Reduce mixer speed to low.  Alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour.

Spoon half of the batter into prepared pan.  Sprinkle with  half of the streusel mixture.  Top with the remaining batter and streusel.

Bake until a toothpick inserted in center comes out clean 30 to 35 minutes.  Transfer pan to a wire rack to cool completely

To prepare the glaze, in a cup stir together the confectioners sugar and orange juice until smooth.

Turn the cake out on a serving plate, placing it right side out.  Drizzle with the glaze.

Note:  For a different streusel mixture, substitute chopped walnuts for the almonds.

Bourbon, Vanilla Bean, and Brown Butter Crispy Rice Squares

Bourbon, Vanilla Bean, and 

Brown Butter Crispy Rice Squares

Dress up a childhood classic for the grown-up palate without turning on the oven! Vanilla bean and bourbon-infused brown butter transform the sweet marshmallow treat into a warm, 

mellow, adults-only delight that stores well and makes a 

wonderful addition to a holiday treat box.

Ingredients:
1/2 cup (125 mL) unsalted butter
2 tbsp + 1 1/2 tsp (30 + 7 mL) bourbon, divided
1 bag (455 g) regular marshmallows
2 tsp (10 mL) vanilla paste
3/4 tsp (4 mL) fine sea salt
8 cups (2 L) crispy rice cereal

Directions:
Line a 9 × 13-inch (23 × 32-cm) baking dish with parchment paper and set aside.

In a large pot, melt butter over medium heat, stirring often, until beginning to foam. Once foaming, stir continuously until butter smells sweet and nutty and turns golden brown, about 3 to 5 minutes.

Pour 2 tbsp (30 mL) bourbon into browned butter and continue stirring for 1 minute to cook off some of the alcohol.

Add marshmallows, stirring constantly, until almost melted and smooth. Working quickly, stir in vanilla paste, salt and remaining bourbon, and stir until mixture is smooth and creamy.

Reduce heat to low and immediately stir in cereal, stirring until fully combined.

With lightly buttered or damp hands, press mixture evenly into the prepared dish. Cool to room temperature, about 1 hour, before cutting into squares. Store at room temperature in a tightly sealed container for up to 1 week.     

Makes 12 large or 24 small squares

My Favorite Forgiving Pie Crust

My Favorite Forgiving Pie Crust

Makes enough for a double crust 10-inch pie

Ingredients:
2 1/2 cups unbleached flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup unsalted butter, very cold
1/2 cup transfat-free vegetable shortening, frozen

Directions:
Put flour, sugar and salt into a food processor. Pulse to mix well. Cut butter and shortening into small pieces and sprinkle them over the flour mixture. Use on/off pulses with the food processor to blend the fats into the flour. The mixture will look like coarse crumbs.

Put ice cubes into about 1/2 cup water and let the water chill. Remove the ice cubes and drizzle about 6 tablespoons of the ice water over the flour mixture. Briefly pulse the machine just until the mixture gathers into a dough.

Dump the mixture out onto a sheet of wax paper. Gather into two balls, one slightly larger than the other. Flatten the balls into thick disks. Wrap in plastic, and refrigerate until firm, about 1 hour. (Dough will keep in the refrigerator for several days.)

Apple Pie Bars With Cognac

Apple Pie Bars with Cognac

Skip pastry with these easy, rustic and perhaps superior apple pie bars.   The cooked down apples release their sugars into a mix of lemon juice and Cognac creating an elevated filling suited for celebrations rounded out with a crumbly topping.

Ingredients:

Cognac Kissed Apple Pie Filling

6 medium apples, a mix of tart and sweet, such as Gala and Granny Smith, about 907 g

2 tbsp (30 mL) all-purpose flour
1/3 cup (80 mL) granulated sugar
1/4 tsp (1 mL) fine sea salt
3/4 tsp (4 mL) cinnamon
4 tsp (20 mL) Cognac
1/2 tsp (2 mL) fresh lemon juice

Crumb Crust                      
1 large egg
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) almond extract
2 1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1/2 tsp (2 mL) fine sea salt
13 tbsp (195 mL) cold, unsalted butter, cubed and returned to fridge

Directions:
Preheat oven to 375°F (191°C) and line a 9 × 9-inch (23 x 23-cm) square baking pan with parchment paper.

To make crust, in a small bowl, whisk the egg, and vanilla and almond extracts to combine and set in the fridge to chill.

To the bowl of a food processor fitted with the S-blade, add the flour, sugar and salt and pulse to combine. Sprinkle the cold, cubed butter overtop, secure the lid, and pulse again until the butter is dispersed throughout and the largest piece is smaller than a pea.

Remove the egg mixture from the fridge and pour it overtop of the flour mixture. Pulse one last time to combine. The dough should hold together when squeezed.

Remove 13/4 cups (425 mL) of the crust mixture into a bowl and transfer to the refrigerator.

Press the remaining dough into the bottom of the prepared pan, prick it with a fork and bake for 15 minutes. The edges will be lightly golden.

Meanwhile, prepare the apple pie filling. Peel, core and thinly slice apples. Place them in a large bowl and sprinkle with the flour, sugar, salt and cinnamon; toss to combine. In a small bowl, stir together the Cognac and lemon juice. Drizzle it over the apples and toss once more.

Spread the apples and the juices evenly overtop of the par-baked crust. Sprinkle with the reserved chilled crust mixture, breaking off bits so it resembles a crumble. Press down gently so crumble sticks lightly to the apples.

Bake for 15 minutes, then lower the oven temperature to 350°F (177°C)

10. Bake, rotating halfway through, for 50 minutes more, or until the topping is golden brown and the apples are soft. Remove from oven and allow it to cool to room temperature before serving. Serve alone, or with vanilla ice cream or whipped cream and a dusting of icing sugar. Leftover bars will keep in a tightly sealed container in the fridge for 3 to 4 days.
Makes 16 bars